| Author |
Woman's Institute of Domestic Arts and Sciences |
| Title |
Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
|
| Note |
Reading ease score: 69.1 (8th & 9th grade). Neither easy nor difficult to read.
|
| Credits |
Produced by Charles Aldarondo, Keren Vergon, Steve Schulze
and PG Distributed Proofreaders
|
| Summary |
"Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts" is a practical cookbook created by the Woman's Institute of Domestic Arts and Sciences, likely in the early 20th century. This volume focuses on various topics related to fruits, including their nutritional value, preparation methods, and the creation of desserts, preserves, and beverages. The text aims to instruct homemakers in utilizing fruit effectively in meal planning and meal preparation. The opening of the book introduces the relevance of fruits in daily diets, emphasizing their increasing availability due to modern transportation and storage methods. It begins with a discussion of the composition, food value, and culinary aspects of various fruits, highlighting how they can be consumed raw or cooked. It also provides an overview of the upcoming sections on canning, drying, jelly making, and meal planning—all essential skills for preserving seasonal produce. The book sets the stage for detailed recipes and instructions on preparing and serving fruits, ensuring the readers recognize the versatility and importance of fruits in domestic cookery. (This is an automatically generated summary.)
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| Language |
English |
| LoC Class |
TX: Technology: Home economics
|
| Subject |
Cooking, American
|
| Category |
Text |
| EBook-No. |
9939 |
| Release Date |
Feb 1, 2006 |
| Most Recently Updated |
Dec 27, 2020 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
144 downloads in the last 30 days. |
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